Danielle Lapointe’s Calgary Stampede Rhubarb Muffins

Rhubarb is in season just as stampede takes over the city! Everyone loves my homestyle batter, it rises into sweet and sour muffns, full of country flavor! YaHOO! Note: You can sub regular apple sauce for the strawberry kind. I use one kid snack size cup.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups brown sugar, packed
• 1  egg
• 1⁄2 cup canola oil
• 2  teaspoons vanilla
• 1  cup  whole milk
• 1  cup  chopped fresh rhubarb
• 1⁄2 cup  strawberry applesauce
• 1⁄2 cup  sweeten flaked coconut
• 1⁄2 cup  baby carrots, grated
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 cup brown sugar
• 1⁄4 cup flour
• 1⁄4 cup margarine

Directions

1. Pre-heat oven to 350°F Mix all wet ingredients.
2. Sift dry ingredients and mix into wet to make batter.
3. Line 12 muffin tray with liners. Spray whole tray and liners lightly with non-stick spray. Heap the mixture into each liner to capacity.
4. Mix 1/2 cup brown sugar with margarine and flour, sprinkle on each muffin.
5. Bake at 350F for 20-22 minutes If your oven is not very hot, try making these at 375 F to get the nice round tops.